by Jolene Lamb, coordinator, LLCC Culinary Institute
As we all know, this spring the pandemic forced schools to transition classes to online, plunging us into remote learning. Our Community Education department at LLCC sprang into action and began working on a plan to transition our summer LLCC College for Kids youth camps to an online format. I took on the task of planning and executing online cooking and baking content. I started with research, looking at where it all began.
The concept of watching someone cook is not new. Original television chefs like Julia Child and Graham Kerr showed us we could learn more about cooking by visually watching than reading recipes only. What they started eventually grew into an entire television network dedicated to cooking shows. With the internet and platforms like YouTube, anyone can have their own cooking shows. A simple search on “how to bake bread” on YouTube displays thousands of overwhelming results. Some are entertaining and some educational. Some of the best videos provide explanations, including the science and/or chemistry involved in cooking and baking, describing ingredients and demonstrating techniques, and explaining and showing how to use kitchen equipment. Truly giving the viewer as much knowledge as possible without being totally dull is key. I can only hope to break down the steps of cooking and baking and be able to teach them to youth and people of all ages, while at the same time not boring my audience to sleep. And most importantly giving them the knowledge and confidence to successfully cook and bake in their own home!
Our summer culinary camps are designed for ages eight and up. Online content will be pre-recorded so you can pause and rewind to cook and bake along with me. We will have weekly videos available in three different categories, Bakeshop, Junior Chef and Pastry Arts. Each category will feature a different recipe each week. In addition to the online step-by-step video, each class comes with an ingredient kit to make the full recipe. You can pick up your ingredient kit at LLCC, then watch the video at home and on cook and bake your own time. I hope you will invite me into your home virtually this summer and that you and your child enjoy the experience, learn something new and make great memories together! To view the full list of online summer programming, including the 12 different culinary classes, please visit our website at www.llcc.edu/youth-programs. Until then, make and enjoy this easy summer recipe, in fact it’s so easy, you won’t need a video from me to make them!
Cheesecake Stuffed Strawberries
Yield: 36 each
2 pounds fresh strawberries
12 ounces cream cheese, softened
4 tablespoons powdered sugar
1 teaspoon vanilla extract
1/2 cup graham cracker crumbs
Rinse strawberries and cut around the top of the strawberry. Remove the top and clean out with a paring knife, or small melon baller. Prep all strawberries and set aside.
In a mixing bowl, beat cream cheese, powdered sugar and vanilla until creamy. Add cream cheese mix to a piping bag or Ziploc with the corner snipped off. Fill strawberries with cheesecake mixture.
Once strawberries are filled, dip the top in graham cracker crumbs. If not serving immediately, refrigerate until serving.
Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management, Baking/Pastry, and Value Added Local Food, and non-credit cooking and food classes through our Community Learning Culinary Institute. For more information, visit our website at www.llcc.edu. Cooking or food questions? Email firstname.lastname@example.org.